Preheat oven to 350. Grease and flour three 8 1/2 x 4 1/2 x 2 1/2-inch bread pans (or line the bottom of loaf pans with waxed paper or baking liners). Set aside. Peel zucchini and sweet potato. Grate zucchini and sweet potato into a mixing bowl. Set aside. Place sugar and oil in large mixing bowl and stir to combine. Add eggs and vanilla and beat to blend. In separate large mixing bowl combine flour, cinnamon, baking soda, baking powder, zucchini, sweet potato, walnuts and raisins. Toss to coat and mix. Add flour mixture to egg mixture and stir well to combine. Divide batter equally between loaf pans, filling each half full, and bake 55 minutes or until cooked through and a toothpick inserted into center of loaves comes out clean. Makes 3 small loaves. Recipe by: Kerbey Lane Cafe Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss
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|Serving Size: 1 Serving (1064g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 1215 (33%)|
|Amt Per Serving||% DV|
|Total Fat 135g||180 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 60.1g|
|Polyunsanturated Fat 45.3g|
|Cholesterol 1410mg||434 %|
|Sodium 1288mg||44 %|
|Potassium 1220.4mg||32 %|
|Total Carbohydrate 569.7g||168 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 559.2g|
|Protein 65.2g||93 %|
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Calories per serving: 3672
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